VANILLA CUSTARD SLICE WITH LIME DRIZZLE

Serves 8

A LITTLE EFFORT

GREAT VALUE

Preparation: 15 minutes, plus 3–4 hours’ chilling time Cooking: 50 minutes Woolworths frozen all-butter puff pastry 2 x 250 g sheets, thawed milk 1½ cups cream 1½ cups butter 3T vanilla pod 1, split and seeded whole nutmeg 1 t grated caster sugar 150 g water ½ cup cornflour 50 g free-range eggs 6, separated fresh lime juice 3T icing sugar 150 g, sifted

1 Preheat the oven to 180°C. Place the puff pastry sheets on baking trays lined with baking paper. Cover with another sheet of baking paper and weight down with another baking tray. Bake until golden brown and crispy, about 30 minutes, then cool on wire racks. 2 Place the milk, cream, butter, vanilla pod and seeds, nutmeg and sugar in a heavy-based saucepan, bring to a boil, then remove from the heat. 3 Combine the water and cornflour to create a slurry, then whisk into the egg yolks. Whisk the cornflour-and-egg mixture into the hot cream mixture. 4 Once combined, return to the heat, bring to the boil and cook for 30 seconds, or until thickened. 5 Line a greased 22 or 23 cm square cake tin with clingwrap, then place one sheet of puff pastry inside. Top with the custard and second sheet of puff pastry and press down gently. Chill for 3–4 hours or until set. 6 Lift the custard slice out of the tin and remove the clingwrap. Whisk the lime juice and icing sugar and spread onto the custard slice before serving. WINE: Woolworths Weltevrede Vanilla Chardonnay 2018

NUTTY, FRUITY PANFORTE IS THE PERFECT CROSS BETWEEN A FLORENTINE AND LEBKUCHEN. I LOVE ITS HONEYED, SPICY FLAVOURS WITH SWEET WINE OR COFFEE. IT’S ALSO A GREAT HOLIDAY GIFT”

– ABIGAIL DONNELLY